Healthy Goan Sweet Buns

Banana Buns Recipe With Wheat Flour

Let’s make a popular Goan snack, but with a healthy twist. Let’s make healthy Goan sweet buns. Today’s banana buns recipe with wheat flour is a very easy and tasty Goan recipe. This being a healthy banana buns recipe, we’ll make them with a mix of maida and whole wheat flour. These slightly sweet buns with a banana flavour are also called Goan sweet buns or Goan jeera buns.

These delicious Goan treats can be enjoyed for breakfast or with your evening tea. In Goa, banana buns are popularly served at local restaurants as a tasty breakfast snack. Though they’re called banana buns, they’re really like thick puris with a slightly spongy texture inside. This recipe involves fermenting the dough for six to eight hours or overnight. Believe me, munching on these hot, plump, golden brown, and amazingly delicious banana buns will be such a treat. So do make them in your own kitchen soon.

Want to check out another popular Goan tea-time snack? Then here’s a recipe for Goan bolinhas. They’re like fragrant coconut cookies and are mostly made at Christmas-time.

Ingredients

1 cup (125g) maida (all-purpose flour)

½ cup (65g) whole wheat flour

½ tsp salt

¼ tsp baking soda

2 medium-size bananas, 130g

2 ½ tbsp sugar

2 tbsp yogurt

½ tsp cumin seeds, lightly crushed

½ tsp turmeric powder

2 tsp water

2 tsp pure ghee

Approx. ½ tbsp extra maida

A little more ghee

Oil for deep-frying

Procedure

1. Mix the maida, wheat flour, salt, and baking soda with a whisk and keep this aside.
2. Peel the bananas. Break them into 2 -3 pieces each and add these to a mixer jar along with the sugar and yogurt. Blend this mix.
3. To the blended banana mix, add the cumin seeds and turmeric powder. Give the mix a stir.
4. Add the flour mix to this blended mixture a little at a time, till you get a smooth, medium-soft dough. If the dough is too dry, add around 2 – 3 tsp of water to it.
5. Add the ghee and knead the dough lightly again.
6. Place the ball of dough into a bowl. Drizzle a few drops of oil on top of it to prevent it from drying. Cover the bowl with a lid or clingfilm and let the dough ferment for 6 – 8 hours or overnight either at room temperature or in the fridge.
7. After 8 hours, if the fermented dough becomes a little loose and sticky, add a little maida to it. Knead the dough lightly till it is smooth and non-sticky and easy to roll out.
8. Divide the dough into 8 equal parts. Grease your palms with a little ghee and roll each part into a smooth ball.
9. Roll out each ball into a thick disc around 3 to 3.5 inches in diameter, like a puri, but slightly thicker.
10. Heat some oil and then fry these rolled out discs on a medium flame till they puff up into puris / buns. Fry them for around a minute on each side till they’re golden brown, and then remove them to a bowl lined with a kitchen paper towel. The delicious buns will be soft, and slightly spongy inside.

Enjoy!